Dalcha is popular among Indian Muslims who originated from South India. In Malaysia, if you happen to attend any Muslim wedding, dalcha is a must accompaniment for the rice. Mostly dalcha is prepared with mutton rather than chicken. If you ask me mutton dalcha is more delicious than chicken dalcha.
Anyway, I used to prepare dalcha with chicken as it was easier to get chicken in market than mutton. Dalcha goes well with ghee rice.
- 1 cup Dal soaked in water for 1/2 an hour
- 1 tsp turmeric powder
- 1 red chili
- 1/2 cup long beans cut into pieces
- 1 aubergine cut in wedges
- 1 cup chicken cut into small pieces
- 1 tomato cut in wedges
- 2 potatoes cut into 4
- 1 onion sliced
- 2 tbsp ginger-garlic paste
- 2 tbsp - chicken curry powder (any brand)
- 1 inch cinnamon
- 2 cardamoms
- 5 cloves
- 1 star anise
- 1 /2 tsp fennel powder
- 1 tsp cumin powder
- 1/4 tsp fenugreek powder
- curry leaves
- 1/4 cup tamarind juice
- 1/4 cup coconut milk
Preparation Method :
- Pressure cook dhal preferably chana dal with turmeric powder and red chili until well cooked. Reserve aside.
- Meanwhile, heat oil in wok. Add spices like cinnamon, cardamoms, cloves, star anise and fry until fragrant. Add curry leaves as well.
- Add sliced onions. Saute till turn pink brown.
- Add ginger- garlic paste and continuously stir further until cooked.
- Add chicken pieces. Stir well.
- Add curry paste and stir for 5 minutes.
- Add spice powder mix. Add some water to it.
- Add all the vegetables - long beans, potato, tomato and aubergine. Add little water boil to cook.
- Add cooked dhal. Let it boil together.
- Add tamarind juice. Mix well. Let it boil.
- Add salt.
- Finally add coconut milk. Turn to slow fire. Let it simmer. After the first boil, turn off heat.
- Serve with hot Ghee rice.
This is my simplest way of doing dalcha.